1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 jar (24 ounces) Bertolli® Traditional Marinara
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup Chianti or Montepulciano wine
1/3 cup chicken broth
1 tablespoon minced fresh parsley
1 tablespoon fresh thyme leaves
2 garlic cloves, minced
1-1/2 teaspoons curry powder
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons red wine or water
Hot cooked rice
Optional: Grated Pecorino Romano cheese
Place onion, green pepper, zucchini and mushrooms in a 6-qt. electric pressure cooker. Place chicken over vegetables. In a large bowl, stir together marinara, tomatoes, wine, broth, parsley, thyme, garlic, curry powder and pepper. Pour over chicken.
Lock lid; close pressure-release value. Adjust to pressure cook on high for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure.
Remove chicken to a serving platter; keep warm. In a small bowl, stir together cornstarch and wine until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Pour sauce over chicken. Serve with hot cooked rice and Pecorino Romano cheese if desired.